CHARLEY'S CHEESESTEAKS #2266

Observed multiple time/temperature control for safety foods hot holding below 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P).

PIC (Person in Charge) was unable to demonstrate knowledge of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf).

Observed PIC unable to demonstrate in a verifiable manner that food employees are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed fruit flies throughout the kitchen prep area. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed employee actively chewing gum while preparing food orders. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C).

Observed fan blowing in the kitchen prep area with an accumulation of dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed commercially prepared nacho cheese sauce unable to reheat for hot hold to 135F within 2 hours (see temp log). Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P).

Observed multiple time/temperature control for safety foods cold-holding in the prep cooler above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed multiple bottles of residential pest control spray in the food service facility. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority.

Observed no PIC present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf).

Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

Observed no soap at handwashing sink in kitchen prep area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

Observed soda nozzles with an accumulation of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed fruit flies throughout the kitchen prep area and service area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).